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Recipe Tags: 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Main Dish Side Dishes Vegetables French Easy European Summer Vegan Vegetarian Dietary Low Sodium Low Cholesterol Seasonal Low Saturated Fat Low Calorie Low Carb Healthy 2 Low In Something Squash Tomatoes 3 Steps Or Less Eggplant Zucchini

Farmers Market Ratatouille

This is my mother's recipe for ratatouille, given to me almost 30 years ago. it makes wonderful use of the summer harvest of eggplant, tomatoes, green peppers and zucchini. it is delicious, colorful, and very versatile. it goes great as a side dish, with some cold roasted chicken, in an omelette, over pasta, or even in a sandwich! i don't know why, but i find this tastes even better a day later. i guess it gives the flavors a chance to really marry.

Steps

Lay the diced eggplant out on a cutting board and sprinkle with 1 t.
Of salt.
Let sit for 10 minutes , then rinse away the salt and pat eggplant dry with paper towels.
Heal olive oil in a large skillet or dutch oven over medium heat.
Add onion and cook for 3-4 minutes until almost translucent , then add garlic and cook for another minute or so , until onions are soft.
Add in eggplant , yellow squash , zucchini , bell pepper , and fresh tomatoes.
Stir to combine thoroughly.
Add canned tomatoes , breaking tomatoes up with a wooden spoon.
Stir in tomato paste , herbs , and seasonings.
Simmer , uncovered , over medium heat for about 20 to 25 minutes , until all the vegetables are tender and the liquid has reduced slightly.

Ingredients

eggplants, salt, olive oil, onion, garlic cloves, yellow squash, zucchini, green bell pepper, fresh tomatoes, whole tomatoes, tomato paste, fresh basil, crushed red pepper flakes, fresh oregano, pepper